Crunchy French Onion Chicken

I can confidently say that making caprese stuffed chicken will elevate your dinner game. The combination of juicy chicken breasts, creamy mozzarella, tangy tomatoes, and fragrant basil creates a burst of flavors that will leave you satisfied.

ingredient

1 cup balsamic vinegar
2 tablespoons honey
4 boneless skinless chicken breast, 2 to 3 pounds total
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon black pepper
8 slices of Roma tomato, ½" thick
8 ounces fresh mozzarella, cut into 8 semi-circles
8 basil leaves
2 tablespoons olive oil

Directions

Make the Balsamic Glaze – Add balsamic vinegar and honey to a small saucepan and stir to combine. Bring to a boil and then lower to a simmer over medium-low heat with some bubbling. Reduce to ¼ to ⅓ cup, about 20 to 25 minutes. Meanwhile, make the stuffed chicken as the sauce reduces.Allow the balsamic reduction to cool slightly. It should have a maple syrup consistency. Do not touch or taste the glaze; it will be hot! If the glaze gets too thick as it cools, add a small amount of water, stir, and warm over low heat.
Preheat the Oven – Set the oven rack to the lower-middle position. Preheat to 375ºF (191ºC).
Prepare the Chicken – Butterfly the chicken breast in half lengthwise, leaving about a ½-inch uncut area on the other side. Repeat with the remaining pieces.In a small bowl, combine 1 teaspoon salt, garlic powder, and ½ teaspoon black pepper. Evenly season each side of the chicken with the mixture.
Stuff the Chicken – Add 2 slices of tomato to the chicken pocket, then season with salt and pepper. Add 2 slices of mozzarella and 2 basil leaves on top. If available, close the opening with toothpicks to secure the filling inside.
Sear the Chicken – Heat a large oven-proof skillet or Dutch oven over medium heat. Once the pan is hot, add the olive oil. Add the chicken, presentation-side down, and lightly press the meat to make contact with the pan. Cook until golden brown on the surface, about 5 to 7 minutes. Flip and cook for 5 minutes.
Bake the Chicken – Transfer the pan to the oven. Bake until the meat is no longer pink. and the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 10 to 15 minutes, depending on the thickness. Immediately transfer to a serving plate.
To Serve – Remove the toothpicks from the chicken. Drizzle with the balsamic glaze. If desired, garnish with basil.